Recipe Summary test
Ingredients
42
Original recipe yields 42 servings
Directions
Nutrition Facts
Per Serving:
119 calories; protein 1.6g; carbohydrates 17g; fat 5.3g; cholesterol 13.1mg; sodium 70.5mg. Full Nutrition
Most helpful positive review
These were well-received by my husband and the rest of his police crew. I used half brown sugar and half white, plus half butter and half Crisco. I would cut the flour down a little since they were a touch dry. Definitely a cakey-cookie, like the consistency of a pumpkin cookie. Also, grated the zucchini instead of chopped. Thanks for the recipe. Read More
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(20) Most helpful critical review
This recipes was a good idea but needs some tweaking. For one, it is overly sweet. I think next time I would cut the sugar and use some brown sugar instead of white. The cookies have a nice flavor otherwise and a cakey consistency but they are very filling. I used slightly more chips than called for and that was good if not too chocolatey. Read More
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(9) Reviews: Most Helpful
These were well-received by my husband and the rest of his police crew. I used half brown sugar and half white, plus half butter and half Crisco. I would cut the flour down a little since they were a touch dry. Definitely a cakey-cookie, like the consistency of a pumpkin cookie. Also, grated the zucchini instead of chopped. Thanks for the recipe. Read More
Helpful
(20) 
These are delicious! I doubled the amount of chocolate and used chocolate chunks instead of the mini chips. My husband could not stop eating, and he avoids everything with zucchini :) Read More
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(14) Different but good. Light, cakey but definitly needed more chocolate to add flavor, I used 1.5-2 cups of Milk Chocolate Chips. (Chocolate makes almost anything good :) ) I added 1 cup of chopped Walnuts. My husband thought they were ok but suggested I try raisins next time instead of Chocolate. (He's not a big chocolate fan) Not a bad idea! I will try this again! Read More
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(12) Advertisement
Eaten before they made it to the cookie jar. Soft, moist, deliciously different type of zucchini cookie. Make these instead of zucchini bread every time! Doubled recipe and used a whole bag of chocolate chips, result was a delightful balance of chocolate and zucchini - although the diced zucchini tastes more like chopped dates than zucchini (which is a good thing). Double recipe made 13 dozen cookies using medium cookie scoop. Read More
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(10) This recipes was a good idea but needs some tweaking. For one, it is overly sweet. I think next time I would cut the sugar and use some brown sugar instead of white. The cookies have a nice flavor otherwise and a cakey consistency but they are very filling. I used slightly more chips than called for and that was good if not too chocolatey. Read More
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(9) Made these to take to a picnic and had to bake a second batch. Husband, daughter and grandkids ate the whole first batch and said "nana, this is a keeper" Read More
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(9) Advertisement
I followed this recipe exactly and got fantastic results! I have made these 4 times this summer and my friends and family are asking for more. I have passed this recipe on and it will be my permanent chocolate chip cookie recipe. Thank you for sharing! Read More
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(8) 
Wonderful! Our garden did well this year, so I've gone a little overboard with putting carrots and squash into everything I make... so I didn't put 1 and a half cups of zucchini, because my husband wanted me to bake something "normal"...ha ha. With closer to a half cup of zuks, no one else in the family could tell they weren't regular chocolate chippers. They did turn out puffy, not flat, and have a cute little shape. I used one cup of regular sized semi-sweet chips. Awesome! Read More
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(8)